Macau Almond Cookies
A traditional Macau pastry, crumbly and aromatic with rich almond flavor, melting in your mouth, perfect for afternoon tea.
Ingredients
7 items- Unsalted butter 150g
- Powdered sugar 80g
- Egg yolks 2
- Vanilla extract 1 tsp
- Cake flour 200g
- Almond flour 100g
- Egg yolk wash (for brushing) as needed
Nutrition
Steps （7 steps）
Cut unsalted butter into small pieces, soften at room temperature until you can easily press a dent with a finger, about 1 hour.
Add sifted powdered sugar to softened butter. Mix with a spatula, then beat with an electric mixer on medium speed for 2 minutes until fluffy and pale.
Add egg yolks and vanilla extract in two additions, beating after each until fully incorporated, about 1 minute, until smooth.
Sift together cake flour and almond flour. Gradually add to butter mixture in two additions, folding with a spatula until no dry flour remains and dough forms. Do not overmix.
Divide dough into 15g balls (about 20). Place on parchment-lined baking sheet spaced apart. Use thumb to press a dent in center, causing edges to crack naturally.
Brush surfaces with egg yolk wash and top with an almond slice (optional). Preheat oven to 170°C (340°F).
Bake in middle rack at 170°C for 15-18 minutes until golden brown and fragrant. Cool on pan 5 minutes, then transfer to a wire rack to cool completely.
Tips
1. Sift almond flour to avoid lumps. 2. Adjust baking time per your oven; watch for color. 3. Store in airtight container after cooling for crispness.
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